Wednesday, July 11, 2012

Funfetti Pancakes (aka Birthday Pancakes) + Vanilla Cream Syrup

Here's a fun way to celebrate someone's birthday or other special occasion-- or to add rainbow color fun for St. Patrick's Day-- I came across the idea at How sweet it is (which is actually a cake batter pancake recipe)  

Basically the idea I liked was folding in sprinkles to pancake batter. Real complex, right? Based off a regular pancake recipe I found at Taste of Home, I tried it out.  

This pancake recipe is different from my go-to buttermilk pancake recipe because this recipe calls for just milk.  Typically I like buttermilk pancakes, but if you don't like buttermilk or don't have buttermilk and don't want to use milk/vinegar substitute or whatever- this is a great recipe.  It yields thick and fluffy pancakes!  Just how I like them.  If you prefer thinner pancakes, just add more milk or water to form a thinner batter.

Top with a candle for a special birthday breakfast! My kids love it so much it's kind of becoming a tradition in our house. :)



Funfetti or Birthday Pancakes
From Egg Free Bakery

2 cups all-purpose flour
1/4 cup sugar
2 tablespoons baking powder
1 teaspoon salt
2 Tbsp applesauce
1-1/2 cups milk
1/4 cup water
1/4 cup vegetable or canola oil
Colored Sprinkles (use large ones, like jimmies, not the nonpareils)

In a bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine applesauce, milk and oil; add to dry ingredients and mix well. Gently fold in desired amount of sprinkles, but don't stir too much!  The pancake batter will be thick. If it is too thick for your liking, add more milk or water to reach desired consistency.  The thinner the batter, the thinner the pancake. Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.   Serve with vanilla cream syrup.  Yield 15 pancakes

Vanilla Cream Syrup
From Cooking Classy

1/4 cup butter
1 cup sugar
1/2 cup heavy cream
1/4 cup low-fat buttermilk
1 pinch salt
1/2 tsp baking soda
1 tsp vanilla extract
 
In a large saucepan, melt butter over medium heat.  Add sugar, cream, buttermilk and salt.  Cook and stir until mixture begins to boil and sugar is completely dissolved.  Remove from heat.  Stir in baking soda and vanilla (it will begin to foam).  Serve warm.  Store covered in the refrigerator up to a week.

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